Bread & Butter Pickle
Strange name but you can make it into sandwiches
750g (1½lbs) cucumbers
625g (1¼lbs) onions sliced 5mm (¼inch) thick
3 tablespoons salt
1 litre (1¾ pints) cider vinegar, white wine vinegar or malt vinegar
500g (1lb) light soft brown or white sugar
2 teaspoons ground turmeric
1 tablespoon mustard seeds
2 teaspoons dill seeds
1. Put the cucumbers in a bowl and pour boiling water over them. Drain, refresh under cold running water and drain again. Slice the cucumbers into 1 cm (1/2 inch) thick pieces.
2. Put the sliced cucumbers, sliced onions in a large glass bowl and sprinkle with the salt. Mix well, then cover the bowl with a clean cloth or clingfilm and leave to stand overnight.
3. The next day, drain off the liquid in the bowl. Rinse the vegetables under cold running water and drain well. Taste a slice of the cucumber; if it is too salty, cover the vegetables with more cold water and leave to stand for about 10 minutes then drain, rinse and drain again.
4. Put the vinegar, sugar, ground turmeric, mustard seeds and dill seeds in the preserving pan. Bring to the boil and boil rapidly for 10 minutes. Add the drained vegetables, return to the boil, then remove from the heat.
5. Pack the pickle into the hot sterilized jars, then seal. The pickle is ready to eat immediately.
Shelf Life: 1 year
Yield: About 2kg (4lbs)
Cooking Time: About 15 minutes